Ingredients

The following ingredients have 5 Servings
  • 2 10 ounce ButcherBox ribeye steaks
  • 2 tablespoons olive oil
  • 1/3 cup soy sauce
  • 4 scallions (thinly sliced)
  • 2 small limes (fresh-squeezed)
  • 3 garlic cloves (minced)
  • 1/2 teaspoon ground cumin
  • 3 tablespoons light brown sugar
  • 1/4 cup fresh cilantro (rough chop)

Instruction

  • In a medium-sized bowl, mix together the olive oil, soy sauce, scallions, garlic, lime juice, cumin, sugar, and cilantro. Pour into a zip-top bag with the steaks, massage marinade into the meat. Place in the refrigerator for at least one hour up to overnight. 
  • Discard any leftover marinade. Prepare grill using Kingsford Match Light Charcoal, allow coals to come to peak temperature, they should turn gray and be covered in ash, about 10 minutes.
  • Grill the steaks to your desired internal temperature. Medium-rare steaks should be pulled at around 130°F. Allow meat to rest about 5 minutes before slicing. Slice and serve on your taco bar!